Calypso Farm Note for the Week of August 21, 2006

Your Share This Week:

• Beets
• Roasting Carrots
• Romaine Lettuce
• Butterhead Lettuce
• Kale
• Cauliflower
• Bunching Onions
• Peas
• Dill
• Scarlet Turnips
• Summer squash


This week you have Kinbi Roasting Carrots in your share. These carrots taste best if roasted. Cut them up, toss them with some butter and broil them until they are cooked through. Yummy!!!!!

Out of town for Labor Day and worried about missing the pick-up? Well, fret no longer…we will be at Ester Park to drop off your veggies on Tuesday, September 5 instead of Monday, September 4 (Labor Day). Same time as usual 5:30-6:30.

Interested in volunteering outside with young people? Do you like taste testing fresh veggies...making home-made pizza...feeding goats...playing in the forest? Calypso is looking for willing volunteers to assist with our fall field trip program for elementary-aged students. Field trips run Monday through Friday from 10am to 1pm beginning August 28 and ending September 29. We offer brief, comprehensive training to all interested volunteers. To learn more, please contact Megan at 451-0691 or megan@calypsofarm.org.

Mark September 23 on your calendar. The 6th Annual Benefit Dinner & Auction is right around the corner. This is our biggest fundraising event of the year and we would love your help! We are currently accepting donations for the auction. If you have an item that you are interested in contributing, you can drop it by the farm or bring it to the Ester Park pick-up. If you have any questions, call Christie 451-0697.

African Pineapple Peanut Stew
Adapted from Moosewood Restaurant Cooks at Home

1 c. chopped onions
1 Tbs. hot pepper sauce
2 garlic cloves
½ c. fresh cilantro (optional)
1 Tbs. vegetable oil
salt to taste
1 bunch kale
peanuts
½ c. undrained crushed pineapple (20 oz)
green onions
½ c. peanut butter
basmati rice

In a covered saucepan, saute the onions and garlic in oil for about 10 minutes, stirring frequently, until onions are lightly browned. While onions saute, cut kale into 1 inch slices. Add pineapple and its juice to onions and bring to a simmer. Stir in kale, cover and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in peanut butter, hot sauce and cilantro and simmer 5 minutes. Add salt and serve garnished with peanuts and chopped green onions.

Soba Noodle Salad
Adapted from Moosewood Restaurant Cooks at Home

2 c. peas
2 Tbs. dark sesame oil
1 lb. soba noodles
¼ c. tamari or soy sauce
2 Tbs. white or rice miso
1 Tbs. grated peeled fresh ginger root
1/3 c. water
2 Tbs. rice vinegar
2 Tbs. unsweetened apple juice
2/3 c. chopped green onions

Bring a large covered pot of water to a rapid boil. Blanch the peas, uncovered, for a minute, until tender but still bright green. Remove the peas with a slotted spoon or a strainer, place them in a large serving bowl, and set aside. Cook the noodles in the same water until just tender, about 3 minutes. Drain, rinse under cold water, and drain again. While the pasta cooks, prepare the sauce: in a small bowl, dissolve the miso in the water. Whisk in the apple juice, sesame oil, tamari, ginger, and vinegar. In the serving bowl, toss the peas, sauce, and green onions with the noodles.

Curried Cauliflower
Adapted from Moosewood Restaurant Cooks at Home

1 head cauliflower
¼ tsp. ground cardamom
2 Tbs. vegetable oil
1/8 tsp. cayenne (or to taste)
1 tsp. mustard seeds
½ c. unsweetened apple juice
2 tsp. grated fresh ginger root
2 Tbs. fresh lemon juice
1 tsp. ground coriander dash of salt
½ tsp. turmeric

Wash the cauliflower and cut it into florets of nearly equal size. Heat the oil on high heat in a skillet or saucepan large enough to hold the cauliflower in a single layer. Add the mustard seeds and cook them until they begin to pop. Stir in the ginger, coriander, turmeric, cardamom, cayenne, and the cauliflower florets, and toss them together. Pour in the apple and lemon juices, sprinkle with salt, cover, and simmer, stirring a couple of times, until the cauliflower is just tender, about 5 minutes.

Fresh Dilled Summer Squash
Adapted from The Ayurvedic Cookbook

1-2 summer squash
½ c. water
1 bunch fresh dill
1 Tbs. barley malt or brown rice syrup
2 Tbs. oil
2 Tbs. lemon juice
½ tsp. turmeric
1 ½ tsp. coriander powder

Finely chop dill. Cut squash into 1 inch slices. Heat oil in medium-sized skillet. Add turmeric, squash and water. Cover and cook 5 minutes. Then add rest or ingredients and cook 5 more minutes.

Good served with a bit of yogurt.

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